Improving regulatory documentation for the production of semi-smoked sausages with improved safety indicators

Abstract

In today's evolving agro-industrial complex, ensuring the quality and safety of food products is of strategic importance, as it directly impacts public health and the competitiveness of meat processing enterprises. Semi-smoked sausages occupy a special place in the meat industry, characterized by stable demand. However, their production is associated with a number of technological and sanitary risks that require strict regulatory frameworks. This necessitates improving regulatory documentation in accordance with the requirements of the Technical Regulations of the Customs Union «On the Safety of Meat and Meat Products», as well as implementing modern engineering and technological solutions aimed at improving product safety.
The production of semi-smoked sausages is a multi-stage process, including raw material preparation, formulating, grinding, salting, molding, heat treatment, smoking, and storage. Each of these stages poses potential risks associated with both microbiological contamination and chemical factors, including residual nitrites and the formation of thermal by-products. An analysis of production practices shows that a significant portion of deviations from standard parameters are due to human error, failure to adhere to process parameters, and insufficient process automation.